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Granola mini-cakes with cottage icing

Granola is big in these little cakes, adding a variety of whole grains and nuts for a hearty texture.

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Ingredients

FOR THE CAKES—

FOR THE ICING—

If you don’t have granola in the house, or would just rather avoid the extra sugar and calories associated with it, old-fashioned rolled or quick-cooking oats will work just fine.

Instructions

Preheat oven to 350°; coat a muffin pan with nonstick spray. Whisk flour, baking soda, cinnamon, and salt together in a small bowl. Mix both sugars, yogurt, oil, vanilla, and egg white together in a large bowl; stir in dry ingredients and granola until blended. Scoop 1/4 cup batter into each of 6 muffin cups and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cakes in the pan 5 minutes, then remove from pan and transfer to a rack to cool completely. Process cottage cheese, honey, and lemon juice in a mini food processor or blender until smooth. Spoon over 2 cakes. Wrap and freeze remainder. Serve cakes with fresh fruit.

Add granola to the batter and stir just to combine. Overmixing makes cakes tough and chewy.

Add granola to the batter and stir just to combine. Overmixing makes cakes tough and chewy.

Bake the cakes until a toothpick inserted in the center comes out clean. Do not overbake.

Bake the cakes until a toothpick inserted in the center comes out clean. Do not overbake.

Nutritional Facts

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